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DISH NAME : NANKHATAI (EGGLESS INDIAN COOKIES)
Preparation Time : 15 minutes
Baking Time : 25 minutes
Description
Nankhatai is believed to have originated in Surat, Gujarat. It can be called Indian cookies.
Note
1) I have made this with both, maida and arrowroot and arrowroot was more tastier than maida cookies.
2) I have not used either baking powder or baking soda in this recipe.
3) Brushing with egg white is entirely optional. When brushed, it gives a nice brownish color on top.
| Quantity | Name |
|---|---|
| 0.5 Tsp. | Vanilla essence |
| 120 Gms. | Butter |
| 150 Gms. | Maida / Arrowroot powder |
| 85 Gms. | Caster sugar |
| 45 Gms. | Semolina |
| 1 No. | Egg white (optional) |
| 2 Tbsp. | Almond flakes / cashew bits |
Method
1) Cream butter and sugar together till creamy.
2) Add flour, rawa and essence.
3) Mix well to form a dough.
4) Take out small rounds from the dough and flatten it lightly.
5) Make a depression on cookies. Brush with egg white.
6) Stick almond or cashew into the depression. Arrange on a buttered baking tray.
7) Bake in a pre-heated oven at 175 degree Celsius for 25 minutes or till light creamish in color.
8) Cool on a cooling rack.